Description
This Balsamic Glazed Caprese Chicken is a delightful combination of tender, golden-seared chicken thighs topped with melted fresh mozzarella, juicy cherry tomatoes, and a rich balsamic glaze. Baked to perfection and garnished with fresh basil, this dish is inspired by the classic Italian Caprese salad, bringing vibrant flavors and comforting textures to your dinner table with ease.
Ingredients
Scale
Chicken and Seasoning
- 6 skinless bone-in chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 pinch cracked black pepper to taste
- 1 tablespoon olive oil or a light spray of cooking oil spray
Sauce and Toppings
- 2 tablespoons garlic minced
- 1/3 cup balsamic vinegar
- 2 1/2 tablespoons brown sugar packed
- 1 1/2 cups grape tomatoes or cherry tomatoes, divided
- 8 oz fresh mozzarella cheese or Bocconcini, cut into 6 slices about 1/2-inch thick each
- 1/4 cup fresh basil leaves chiffonade
Optional Additional Balsamic Glaze
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar packed
Instructions
- Preheat Oven: Preheat your oven to 210°C (410°F) to get it ready for baking the chicken later.
- Season Chicken: Season each chicken thigh evenly with dried oregano, dried basil, salt, and black pepper to infuse flavor into the meat.
- Sear Chicken: Heat olive oil or spray in a large oven-proof skillet over medium-high heat. Sear the chicken thighs for about 4 minutes on each side until they develop a golden brown crust. Then transfer them to a plate and discard most of the excess oil leaving about a teaspoon in the pan.
- Make Glaze Base: Return the skillet to the stove and fry the minced garlic for about 1 minute until fragrant. Add the balsamic vinegar and brown sugar, stirring to combine. Bring the mixture to a simmer, stirring occasionally, and cook until the glaze thickens, around 5 to 6 minutes.
- Coat Chicken: Place the chicken back into the pan and turn it in the balsamic glaze ensuring each piece is evenly coated. Add 1 cup of whole grape tomatoes around the chicken in the pan.
- Bake Chicken: Transfer the skillet to the preheated oven and bake the chicken for about 30 minutes or until fully cooked through.
- Add Cheese and Finish Baking: Remove the skillet from the oven and top each chicken thigh with a slice of fresh mozzarella. Return to the oven and bake for an additional 5 minutes, or until the cheese has melted nicely.
- Prepare Topping and Serve: Slice the remaining 1/2 cup of tomatoes in half and place them on top of the melted cheese. Pour some of the balsamic glaze from the pan over the chicken and garnish with fresh chiffonade basil. Serve immediately for best flavor.
- Optional Extra Glaze: While the chicken bakes, make extra balsamic glaze by combining 1/3 cup balsamic vinegar and 2 tablespoons brown sugar in a small pot. Bring to a boil, then reduce heat and simmer while stirring occasionally until thickened and reduced by half (about 5-6 minutes). Drizzle this over the chicken before serving if desired.
Notes
- You can substitute oregano and basil with Italian seasoning or pizza topper if preferred.
- For fresh Bocconcini cheese, Australian shoppers can find larger balls (125g each) in deli sections such as Woolworths; use two balls or smaller ones if unavailable.
Nutrition
- Serving Size: 1 chicken thigh with toppings
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
